Roasted Sweet Potatoes
from kristineskitchenblog.comThese are the best Roasted Sweet Potatoes with perfectly tender centers and delicious caramelized edges. Simply seasoned, they are irresistible hot out of the oven. Want to switch up the flavors? Try one of the seasoning ideas in the post above. Also perfect for meal prep!
Servings: 4 servings
Calories: 257kcal
Ingredients
- 2 pounds sweet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon coarse Kosher salt or to taste
- black pepper to taste
Instructions
- Preheat oven to 425° F. Line a large rimmed baking sheet with parchment paper.
- Peel the sweet potatoes, if desired. Or, leave the skins on for added texture. Chop the potatoes into ¾-inch cubes and place on the parchment-lined baking sheet.
- Drizzle the olive oil over the sweet potatoes. Sprinkle with salt and pepper. Toss to evenly coat the potatoes with the oil and seasonings. Spread the sweet potato pieces out on the pan so that there is some room in between each piece (if the pan is too crowded bake on 2 baking sheets).
- Bake in the preheated oven for 15 minutes. Then toss/flip the sweet potato pieces and continue baking for 10-15 minutes more, until they are golden brown on the edges and tender in the middle. Serve immediately.
Notes
- Store roasted sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a 375° F oven.
Nutrition
Calories: 257kcal | Carbohydrates: 46g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 270mg | Potassium: 764mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32176IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg
